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Frijoles De La Olla
Soft, iron-rich Mexican pinto beans simmered slowly with onion and garlic. Mash for babies, serve whole for toddlers, or top with cheese for the family.
12-18mo3-5y2-3y5-8y18-24mo9-11mo
No top allergens
Ingredients
- 2 cup dried pinto bean
- 8 cup water
- 0.5 white onion
- 3 clove garlic
- salt
Steps
- Rinse the dried pinto beans thoroughly under cool water. Soaking overnight or for at least 4 hours can reduce cooking time and improve digestibility.
- In a large pot, add the rinsed beans, water, half a white onion, and whole garlic cloves.
- Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1.5 to 2 hours, or until beans are very tender. (Instant Pot: pressure cook on high for 30 minutes, natural release 15-20 minutes.)
- Before adding any salt, scoop out a portion for your baby. Mash to a smooth consistency or to preferred texture.
- For the rest of the beans, remove the onion and garlic or mash them in. Add salt to taste and simmer 15 more minutes.
- Serve with corn tortillas, gouda cheese, or as a side.
Nutrition
- Calories
- 220
- Protein
- 14g
- Fat
- 1g
- Carbs
- 38g
- Iron
- 4.2mg
- Calcium
- 80mg
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